Puding Karamel Yang Sedap & sedikit tips ...

Assalamualaikum.

Antara dessert yang sangat nyaman dinikmati ketika cuaca panas...

Makan sejuk2 memang sangat best kan ..

Sebenarnya banyak resepi yang Mas dah try.. jadi resepi ni adalah olahan dari pelbagai resepi yang Mas cuba sebelum ni..

Ini yang terbaik untuk digunakan.

Custemer pun dah banyak kali repeat order Puding Karamel resepi ini..

Alhamdulillah ..mendapat respon yang positif ..

Mas share juga sedikit tips membuat Puding Karamel ni sebab yang paling mendebarkan ialah masa terbalikkan puding tu... kadang2 bahagian bawahnya akan melekat pada loyang.. 

Moga perkongsian ini memberi manafaat buat semua yang ingin membuatnya ..

RESEPI PUDING KARAMEL

Olahan : Mas Duniaku 

Bahan :

5 biji telur  size A

250ml susu segar

250ml susu pekat manis

1sk esen vanilla

Karamel:

90g  gula pasir

4 sudu besar air panas

Cara :

Sediakan karamel@gula hangus - 

Sapu butter pd permukaan loyang (TIPS ELAK PUDING MELEKAT MASA TERBALIKKAN NNTI) 

Masukkan gula ke dalam periuk. 

Hanguskan hingga keperangan dengan api kecil kemudian masukkan 5 sudu besar air panas, Kacau perlahan2 hingga gula sebati .

  Terus ke dalam loyang YANG DISAPU BUTTER TADI . Sejukkan.

Puding Karamel :

Dalam mangkuk, satukan semua bahan puding. Kacau perlahan jangan sampai berbuih. Cukup sekadar pecah kuning telur dan sebati. Kemudian tapiskan dan tuang ke dalam loyang karamel.

Kukus selama 1 jam dengan api sederhana. 

Sejukkan, kikis sekeliling loyang baru terbalikkan dengan berhati2 . 

Potong dan hidangkan.

Aneka Tempahan

Apam Polkadot 50 pieces Rm20

Cream Puff 25 pieces Rm20

Snow Cheese Cake Saiz 7 Rm55 / Saiz 9 Rm70

Snow Cheese Meleleh Rm10 / Box

Snow Red Velvet Meleleh Rm12 / Box

Kuih Serimuka Rm25

Untuk tempahan @ pertanyaan , boleh call @ whatsap 013 4242505, 

juga call no 03 78599266

Acar Timun Tahan Lama (Malay Spicy Cucumber Pickles)

 I love vegetable pickles especially the ones which are a bit spicy and hot.... Most Malay style vegetable pickles are to be consumed the same day it is made but my version herewith can keep for weeks and still remain fresh and crunchy. I keep my pickles in fridge to ensure contamination free. I like the idea that it is always ready whenever you need an appetiser or vegetables to compliment rice and other dishes. This version of mine is not restricted only for spicy rice but also good on its own or white rice.

By: Roz@HomeKreation
INGREDIENTS:
1 Cucumber*
1 Carrot*
2" Ginger* 
4 Green & Red Chilies* (* sliced into thin long strips) 
5 small Shallots - halved 
5 cloves Garlic - halved 
1 tsp Mustard Seeds 
1 tbsp Chili powder
1 tsp Turmeric Powder
1/2 cup Vinegar
1/2 cup Sugar
1 tsp Salt

METHOD:
1. Mix all vegetables with salt and put aside for about 10 minutes.
Pour into colander to drain the excess juices.
2. Heat up few tbsp oil & saute mustard seeds, chili powder & turmeric powder for few seconds.
Quickly add in vinegar and sugar and cook until thickened.
Add in vegetables, stir to mix well for few minutes.
3. Serve right away or place in air-tight jars once vegetables are cool.
Place in fridge for longer life up to two weeks.
4. Serve as appetiser or with rice along other dishes.
 

BAHASA MALAYSIA VERSION
Acar sayur kebiasaan nya di hidangkan semasa majlis2 & khenduri kerana ia amat sesuai di hidangkan bersama Nasi Minyak atau nasi berempah. Acar timun kebiasaan nya tak tahan lama dan mudah basi. Oleh itu, kebiasaan nya Acar Buah2an Kering sering di pilih dalam menu kerana boleh di sediakan lebih awal dari tarikh khenduri. Sebenar nya Acar timun juga boleh di simpan lama sehingga beberapa minggu jika di masak dengan betul dan di simpan di dalam botol kaca yang bersih. Ia akan kekal rangup dan sedia di hidangkan pada bila2 masa yang di perlukan. Yang penting jangan di masukkan air ke dalam masakan anda dan ikut cara2 yang Along terterakan dalam resipi, insyaallah akan menjadi sedap.

By: AlongRoz@HomeKreation
BAHAN2:
1 btg Timun*
1 btg Karot*
2" Halia* 
4 bj Cili Hijau & Merah* (* hiris spt batang mancis) 
5 ulas Bwg Merah - belah dua
5 ulas Bwg Putih - belah dua
1 st Biji Sawi
1 sb Serbuk Cili
1 st Serbuk Kunyit
1/2 cwn Cuka
1/2 cwn Gula
1 st Garam

CARA2:
1. Campurkan kesemua sayuran & gaul dgn garam.
Ketepikan sebentar lebih kurang 10 minit.
Tapis & buangkan air sayuran.
2. Panaskan beberapa sudu minyak & tumis biji sawi, serbuk cili/kunyit dan kacau beberapa saat sahaja.
MAsukkan cuka & gula dgn cepat supaya tidak hangus.
Masak sehingga pekat & masukkan kesemua jenis sayuran.
Gaul sehingga sebati selama beberapa minit.
3. Boleh terus di hidangkan atau masukkan ke dlm botol kaca & simpan dlm petisejuk.
Boleh di simpan & tahan selama beberapa minggu.
4. Hidangkan sebagai pembuka selera atau lauk sampingan bersama nasi.

Untuk Tempahan

Roti Cheese Gula Rm6

Kek Gula Hangus RM4/pack/minimum 5 pack 

Kek Gula Hangus Rm35

Snow Cheese Meleleh Rm10/pack, Cheese Tart 25 pieces Rm20, Cream Puff 25pieces rm20, Snow Cheese Cake Saiz 9 Rm70 

 Snow Cheese Cake Saiz 9 Rm70 

Untuk tempahan @ pertanyaan , boleh call @ whatsap 013 4242505, 

juga call no 03 78599266

Tartlet Filling III - Blueberry Sponge Tarts

 I am having fun experimenting various filling for the cute tartlets.... This time I tried filling the tartlet pastry with blueberry jam and sponge cake...! To attract my little girl, I sprinkled some colorful rice on it. The outcome was awesome combi of crispy pastry with light sponge cake and surprise blueberry jam underneath. Everyone in the house love it.

By: Roz@HomeKreation
Yields: abt 2 dozens
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe
Blueberry Jam
SPONGE CAKE:
1 Egg
25g Cake Flour
25g Caster Sugar
3g Ovalet
6g Milk
12g Melted Butter

METHOD:
1. Beat all sponge cake ingredients, except butter, on high speed until thickened with ribbon trail.
Add in butter & mix well.
2. Spoon 1 tsp jam into the pre-baked tartlet pastry.
Spoon sponge cake batter on top to cover jam.
3. Bake 180C for 15 minutes or until golden top.

See the tiny size of the tartlets!

BAHASA MALAYSIA VERSION
Sekarang ni Along tengah mood nak menge'tart'.... Kali ni Along buat experiment dengan filling sponge cake pula.... rasa nya tak kurang hebat di bandingkan dengan cheesetart yg sebelum ni. Rasa sponge cake yang lembut gebu tu di gandingkan dengan pastry yang rangup, di maniskan pula sedikit dengan jam... aduh sedap tak terkata apabila pekena dengan Kopi O....!  Tartlet ni comel, sekali ngap masuk mulut.... tak terasa 10 biji pun boleh sekali hadap....hahaa....

By: AlongRoz@HomeKreation
Hasil: ~2 dozen
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini 
Jem Blueberry
SPONGE CAKE:
1 bj Telur
25g Tepung Kek
25g Gula Kastor
3g Ovalet
6g Susu Cair
12g Mentega Cair

CARA2:
1. Pukul kesemua bahan2 sponge cake, kecuali butter, sehingga pekat & bertali.
Masukkan butter & gaul rata.
2. Sudukan sedikit jem strawberry ke dalam tartlet pastry.
Sudukan pula adunan kek ke menutupi lapisan jem.
3. Bakar 180C selama 15 minit atau keperangan.

Masak Lemak Pucuk Ubikayu (Tapioca Leaves in Spicy Broth)

 Has not been cooking this dish quite long time and suddenly craved for it.... enjoy my breaking-off fast on the day with the sumptuous dish along white rice, salted fish, salted egg, Sambal Belacan with young mango.... truely kampung way....

Almost similar recipe was posted here before.

BAHASA MALAYSIA VERSION
Tetiba teringin nak makan lauk ala2 kampung dengan pucuk ubikayu, telur masin, ikan masin goreng, ulam mangga muda dgn sambal belacan... alhamdulillah, berselera makan sewaktu berbuka puasa qado tu. Sebelum ni dah ada entri pucuk ubi masak lemak tapi dah lama tak tayang, meh kita usya2 lagi kot2 ada pulak yang teringin boleh ler buat kan...

By: AlongRoz@HomeKreation

BAHAN2:
1 ikat Pucuk Ubi - potong pendek 

4 ulas Bwg Merah*
Sedikit Cili Padi*
2 biji Cili Hijau*(*tumbuk)
1 st Serbuk Kunyit
Ayam / Ikan Bilis / Udang (ikut selera masing2) 

1/2 periuk Santan
Garam

CARA2:
1. Masukkan kesemua bahan2 ke dlm periuk, kacau selalu sehingga menggelegak & daun ubi betul2 lembut.
2. Hidangkan dgn nasi putih & lauk2 sampingan... lebih sedap jika ada sambal belacan & ulam2an.

Tartlet Filling II - Strawberry Cheesetart

 This is a similar entry to the one earlier except the sweet filling is strawberry jam in place of durian custard. I've got to split the entries otherwise there will be too long and too many photos. Furthermore, it is easier for anyone looking out for the particular cheesetarts. The job is just a breath if you have the ready made tartlet cases.... may be one day I can start selling the empty cases if there is demand...hahaa... let me think about it.

By: Roz@HomeKreation
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe 
250g Cream Cheese
1/4 cup / 50g Caster Sugar
1 Egg
1 tsp Vanilla Essence
StrawberryJam

METHOD:
1. Beat cream cheese with sugar until soft & smooth.
Add in egg & beat until well mixed.
2. Spoon 1 tsp jam into the pre-baked tartlet pastry.
Pipe cream cheese filling on top.
3. Mix few drop of color to 1 tbsp of cream cheese and use it to draw swirled pattern.
4. Bake at 170C for 5-10 minutes until the surface is firmed to touch.
5. Cool at room temperature and serve chilled.

Ready for baking

My favourite jam

First layer of filling

BAHASA MALAYSIA VERSION
Seronok buat tart yg comel2 ni.... Kali ni Along buat inti jem strawberry pula di dalam cheesetart. Along suka jem yang organik takda campuran gula. Mudah jer nak buat cheesetart ni jika kulit tart sudah sedia ada.... kalau nak order kulit tart ni boleh lah kot.... kalau masa mengizinkan.

By: AlongRoz@HomeKreation
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini
250g Cream Cheese
1/4 cwn / 50g Gula Kastor
1 bj Telur
1 tsp Esen Vanilla
Jem Strawberry secukup nya

CARA2:
1. Pukul cream cheese & gula sehingga lembut.
Masukkan telur & pukul sehingga sebati.
2. Sudukan sedikit jem strawberry ke dalam tartlet pastry.
Paipkan adunan cream cheese di atas nya.
3. Campurkan sedikit pewarna ke dlm 1 sb bancuhan cream cheese.
Lorekkan corak ke atas cheesetart.
4. Bakar pada suhu 170C selama 5-10 minit sehingga permukaan nya kering& tidak melekat apabila di sentuh.
5. Sejukkan pada suhu bilik dahulu sebelum di sejukkan dalam petisejuk.

Tartlet Filling I - Durian Cheesetart

 Hello everyone.... here I am showing off my cute tartlets which have long gone into the people's stomach... They are so cute and easily chomped just by one (if you have big mouth like my hubby's) or two  (like in my case) bites....LOL!

 The durian filling is my hubby's idea.... we always have stock of durian in the freezer all year round, so it was not a problem to fulfill the request. I couldn't find any interesting durian-filled tartlets in the internet so decided to create something on my own. My imagination went wild again and thinking of creamy durian flesh hidden underneath of cream-cheese filling.... I didn't want to use raw durian worrying fermentation effect after an overnight in the fridge so here what I came up with.... I am so satisfied with it especially watching the expression from my hubby's and CikTie's.... there was ummmmph & ahhhhh sound along the bites.....hahahaaa....

By: Roz@HomeKreation
INGREDIENTS:
Ready-Baked Tartlet Pastry - see here for recipe 
250g Cream Cheese
1/4 cup / 50g Caster Sugar
1 Egg
1 tsp Vanilla Essence
DURIAN FILLING:
80g Durian Flesh
3 tbsp Evaporated Milk
1 tbsp Sugar
1 tsp Custard Flour

METHOD:
1. Prepare durian filling.
Mix all ingredients in a small pot and stir above small fire until thickened.
2. Beat cream cheese with sugar until soft & smooth.
Add in egg & beat until well mixed.
3. Spoon 1 tsp of durian filling into the pre-baked tartlet pastry.
Pipe cream cheese filling on top.
4. Mix few drop of color to 1 tbsp of cream cheese and use it to draw swirled pattern.
5. Bake at 170C for 5-10 minutes until the surface is firmed to touch.
6. Cool at room temperature and serve chilled.

Pre-baked tartlet cases, recipe is here

1 tea-spoonful of durian filling

Ready for baking

BAHASA MALAYSIA VERSION

 Along dah poskan resepi tartlet pastry kat sini sebelum ni, ini nak share resepi inti nya pula.... Apa2 pun yang Along buat, kena tanya si tukang makan... samada orang dalam rumah ni atau pun kekawan sebab Along ni cuma si tukang buat, makan nya seciput jer....hehe. Hubby cakap dia nak inti durian... tulah sebab nya Along buat ni. Along cari kat internet kot2 ada tart inti durian tapi tak jumpa yang berkenan.... so buat ikut naluri sendiri.... terbayang inti isi durian yang lembut berkrim tersorok di bawah cheesetart.... mmmmm.... memang sedap banget sampai pejam2 mata hubby & CikTie kita....hehe

By: AlongRoz@HomeKreation
BAHAN2:
Tartlet Pastry yg sudah siap di bakar - resipi ada di sini
250g Cream Cheese
1/4 cwn / 50g Gula Kastor
1 bj Telur
1 tsp Esen Vanilla
DURIAN FILLING:
80g Isi Durian
3 sb Susu Cair Sejat
1 sb Gula
1 st Tepung Kastad

CARA2:
1. Sediakan inti durian dahulu.
Masukkan kesemua bahan2 inti ke dlm periuk kecil & masak dgn api kecil sehingga pekat.
(Inti durian di masak supaya tidak menapai & masam selepas simpan semalaman. Jangan di masak terlalu lama nanti liat tak sedap)
2. Pukul cream cheese & gula sehingga lembut.
Masukkan telur & pukul sehingga sebati.
3. Sudukan sedikit inti durian ke dalam tartlet pastry.
Paipkan adunan cream cheese di atas nya.
4. Campurkan sedikit pewarna ke dlm 1 sb bancuhan cream cheese.
Lorekkan corak ke atas cheesetart.
5. Bakar pada suhu 170C selama 5-10 minit sehingga permukaan nya kering& tidak melekat apabila di sentuh.
6. Sejukkan pada suhu bilik dahulu sebelum di sejukkan dalam petisejuk.

Tartlet Pastry

 I made this a couple of days ago and half already gone before I can make a proper filling. Liana eats them like cookies without filling and I ate them with jam. The pastry cases can keep long in air-tight container and the filling can be prepared later when required.

I'm posting the pastry recipe only in this entry because I received several requests in the facebook. I will share some of the filling recipes at later entries.

By: Roz@HomeKreation
Source: AzitaZain
Translation by HomeKreation and modified slightly
Yields abt 50 pcs of 5" tart
INGREDIENTS:
100g Margerine
70g Butter (Original recipe 170g margerine only) 
50g Icing Sugar
1 small Egg Gred C (throw some egg white if use bigger size)
 290g Flour
1 tsp Vanilla Essence

METHOD:
1. Using wooden spoon, beat margarine & sugar until just mixed.
Add in egg & VE until well mixed.
Add in flour gradually until dough is formed, add more or less flour if needed.
2. Press dough firmly into tart moulds.
Poke with fork on the base (a standard process but I skipped).
3. Bake at 160C for 20 minutes.
4. Cool at room temperature before keeping in an air-tight container.
5. Ready for your choice of filling.

BAHASA MALAYSIA VERSION
Along kongsikan resepi kulit cawan tart jer dulu sebab ada beberapa permintaan sebelum sempat nak buat inti nya. Resepi ni tak berapa manis, so boleh letak filling pedas juga. Nak tengok filling apa Along buat, tunggu entri kendian ya. Kulit ni rasa nya seperti biskut dan boleh simpan lama dalam bekas kedap udara. Inti nya boleh buat bila2 di perlukan kendian. Kat rumah ni, tak sempat nak buat filling Liana syok jer makan camtu jer sebab dia kata rangup.

By: AlongRoz@HomeKreation
Source: AzitaZain (terima-kasih Ita)
Along modify sedikit letak butter supaya lebih lemak harum, adjust suhu oven & masa dan taip semula resipi utk mudah rujuk sendiri.
Hasil: 50 biji saiz 5"
BAHAN2:
100g Marjerin
70g Butter (resipi asal letak 170g majerin sahaja) 
50g Gula Aising
1 biji Telur Gred C (Along guna Gred A & kurangkan putih nya)
290g Tepung Gandum
1 st Esen Vanilla

CARA2:
1. Pukul marjerin dan gula dgn menggunakan senduk kayu sehingga sebati (jangan putar lama sangat).
Masukkan telur dan esen vanilla dan kacau sehingga sebati.
Masukkan tepung sedikit demi sedikit sehingga menjadi doh.
Kurangkan atau tambah tepung jika perlu.
2. Ambil sedikit adunan dan tekan ke dalam acuan tat dengan padat supaya ia tidak mudah berderai apabila masak.
Cucuk dengan garfu sebelum dibakar (Along tak buat step ni, terpulang pada cara masing2).
3. Bakar pada suhu 160C selama 20 minit.
4. Sejukkan di atas redai sebelum di simpan dalam bekas kedap udara.
5. Sedia untuk di gunakan untuk filling manis atau pedas.

Manok Pansuh (Bamboo Chicken)

 This is Sarawak traditional dish which typically cooked in a bamboo and served during special occasions like Gawai, etcs. However, I cooked mine in a pressure cooker and managed to get the similar flavour and texture except bamboo aroma but I don't feel it such a big deal because the aroma from the herbs is sufficiently appetising. Besides that this is a healthy dish because of natural flavour and non-oily.

By: Roz@HomeKreation
Serves: 3 persons 
INGREDIENTS:
1/2 Chicken - cut to small pieces 
2" Ginger*
2 Lemongrass* (* pounded) 
1/2 Ginger Bud**
1 Turmeric Leaf**
~5 Buas Leaves** (** sliced finely) 
Tapioca Leaves
Salt

METHOD:
1. Marinate chicken with salt, pounded* & sliced** ingredients.
2. Lay tapioca leaves to cover the base of pressure cooker pot.
Arrange marinated chicken on the tapioca leaves.
Pour 1 cup of water.
Cover chicken layer with tapioca leaves.
3. Pressure cook according to your pot instruction. If using Noxxa, cook 20 minutes.
4. Serve with rice or on its own.
***************************************************************

BAHASA MALAYSIA VERSION
Minggu ni cuti Hari Gawai seminggu.... synonim dengan Hari Gawai, tetiba teringin pula nak makan lauk Ayam Pansuh yang kebiasaan nya di hidangkan oleh kaum Iban/Dayak/dll natives di Sarawak ni. Tak lengap duduk di Sarawak ni kalau anda tak merasa masakan ni. Walau pun bahan2 nya simple tetapi rasa ayam nya manis dan harum apabila di masak di dalam buluh seperti membakar lemang. Nak bakar dalam lemang banyak pula kerja nya.... so Along pun experiment & masak dalam pressure cooker.... alhamdulillah, rasa nya 99% perfect to my liking... ayam nya lembut, 'manis' dan sebati dengan bau2an herba. Masakan begini juga lebih sihat sebab tidak berminyak.

By: AlongRoz@HomeKreation
Saiz hidangan: 3 orang
BAHAN2:
1/2 ekor Ayam - potong
2" Halia*
2 btg Serai* (* tumbuk) 
1/2 btg Bunga Kantan**
1 helai Daun Kunyit**
~5 helai Pucuk Buas** (** sliced finely) 
Daun Ubikayu
Garam

CARA2:
1. Perap ayam dgn garam, bahan2 yg di tumbuk* & dihiris**.
2. Susun daun ubikayu menutupi dasar periuk tekanan.
Susun ayam yg diperap di atas lapisan daun ubikayu.
Tuang 1 cawan air.
Tutup lapisan ayam dengan daun ubikayu secukup nya.
3. Masak dengan periuk tekanan seperti arahan periuk masing2. Jika menggunkan periuk Noxxa, masak selama 20 minit.
4. Hidangkan dengan nasi putih atau di makan begitu sahaja.

Aneka Tempahan

 

Carrot Cupcake 

Carrot Cupcake

Durian Crepe

Cream Puff 

Untuk tempahan @ pertanyaan , boleh call @ whatsap 013 4242505, 

juga call no 03 78599266

Tinkerbell Pink Cake

 Hi all readers.... apology for been silence for quite a while... am having a break for a while to relax my body and mind... time to clear many overdue chores while I'm having a week break from works during Gawai Holiday. It has been a week since Liana's birthday and only now am posting the cake and recipe.... I am on Global Corporate Challenge (GCC) and hence I need to be on move all the time in order to strike 10,000 step everyday for 100 days. Sitting down behind the computer too long is no longer a choice for now.... Anyway, I have striked over 13,000 steps today and can afford to enjoy late supper and am stealing sometime tonight to do this update while waiting for the food to be digested before bedtime... hehe!

 Liana made a request for her birthday cake months ago that she wanted a Tinkerbell cake with leafy gown. We just returned from our long distance trip which was few days before her birthday. I had time only on her birthday itself to look for a Tinkerbell doll but to no success and instead found the tiny ones. So I had to modify an ordinary doll into a Tinkerbell by replacing her hair with yellow fondant.... As for the cake, it was an easy choice as Liana always like pink cake. So I made a four-tone pink cake and happy with the outcome.

I used my favourite White Butter Cake and color it pink. The outcome is very nice lovely pink.

By: Roz@HomeKreation
INGREDIENTS:
225g Butter
350g Sugar
150g Egg Whites
430g Plain Flour*
1½ tbs Baking Powder* (*sifted together) 
300ml Fresh Milk

METHOD:

1. Cream butter & sugar until white & fluffy.

Add in egg whites bit by bit while beating.

Add in flour* & milk alternately until well mixed.
2. Prepare 3 diffrent sizes of round tin: 8", two 5", 3" muffin.

3. Divide cake mixture into four portion suitable for the different sizes.

Color them into four different tones of pink by adjusting amount of color liquid.

4. Bake at 170C for 30 minutes or until cooked.

Cool on rack before slicing and topping.

5. Use the 8" round as a base platform. Cover with fondant.
Stack the remaining three cakes, layer with whipped cream and slice into gown shape.

Decorate as illustrated below.

 

Click to enlarge step-by-step view

BAHASA MALAYSIA VERSION
Assalamualaikum dan salam sejahtera kekawan semua dan para pembaca yang di kasihi. Ini entri terlewat sebab nak berihat sebentar... tambahan pula musim cuti umum Gawai ni, banyak kerja2 yang perlu di dahulukan. Walau bagaimana pun, Along tetap akan kembali ke udara apabila masa mengizinkan.

Kek harijadi Liana pada tahun ni, mama dia buat sendiri atas permintaan Liana yg mahukan kek Tinkerbell. Patung Tinkerbell tak jumpa pun dah cari merata2, so mama dia pandai2 ler modify sendiri.... Along botakkan patung yg biasa tu dan buat rambut & sanggul Tinkerbell menggunakan fondant... kendian letak patung2 Tinkerbell yg cenoni jer tu.... bukan main gembira lagi Liana terjerit2 riang tak sabar nak potong kek dia...

 Ada sedikit kesilapan pada teknik... Lainkali kena guna buttercream untuk salut di bawah fondant tu. Along guna whipped cream dan ia kurang stabil... skirt daun tinkerbell tu berat sebab di buat dari fondant so dia melurut ke bawah... kena lah Along patch up semula dgn meletak bunga di tengah2 nya... tu yang jadi comot pula sedikit.

Kek di dalam nya pula, Along guna White Butter Cake sebab senang untuk di warnakan dan cantik. Along guna empat tone warna pink supaya nampak lebih ceria dan menyelerakan sebab Liana memang suka kek warna pink.

By: AlongRoz@HomeKreation

BAHAN2:

225g Mentega

350g Gula

150g Telur Putih 

430g Tepung Gandum*

2 sb Serbuk Koko*

1½ sb Baking Powder* (*ayak/campur)

300ml Susu Segar

CARA2:

1. Pukul mentega & gula sehingga kembang.

Masukkan telur putih sedikit2 sambil di pukul.

Masukkan tepung* dan susu berselang-seli sehingga sebati.

2. Sediakan tin bulat saiz 8", dua 5", 3" muffin.

3. Bahagikan adunan kpd empat bahagian mengikut saiz acuan.

Warnakan setiap satu dgn warna pink berlainan tone dgn menggunakan sukatan pewarna yg berbeda.

4. Bakar 170C selama 30 minit atau sehingga masak.

Sejukkan di atas radar sebelum di hiaskan.

5. Gunakan lapisan paling besar 8" sebagai platform. Tutupi dgn lapisan fondant.
Susun dan lapiskan tiga ketul baki kek menggunkan whipped cream.
Hiris & bentukkan seperti gown.

Hiaskan dengan fondant seperti gambarajah.